Go Back
To make Mini Caramel Apple Cheesecake Bites, you need a mix of sweet and creamy ingredients. Here’s the list:

Mini Caramel Apple Cheesecake Bites

Indulge in the sweet taste of fall with these Mini Caramel Apple Cheesecake Bites! This delightful treat combines creamy cheesecake and crunchy apples, perfectly topped with caramel. Follow our easy step-by-step guide for baking and serving, plus tips for flavor variations and storage. Whether for a special occasion or a cozy night in, these bites are sure to impress. Click through for the full recipe and start baking your joy today!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup sour cream

1 large apple (Granny Smith or Honeycrisp), peeled and diced

1 tsp cinnamon

1/4 cup caramel sauce (plus extra for drizzling)

Whipped cream (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.

    In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are evenly coated.

      Press about one tablespoon of the crumb mixture into the bottom of each mini muffin liner to form a crust. Bake for 5-7 minutes until lightly golden. Remove from oven and let cool.

        In a large mixing bowl, beat the softened cream cheese with a hand mixer until creamy and smooth.

          Gradually add the powdered sugar and continue mixing until fully incorporated. Add the vanilla extract and sour cream, and mix again until smooth and combined.

            In another bowl, combine the diced apple and cinnamon, tossing to coat the apples evenly.

              Gently fold the apple mixture into the cream cheese filling until just combined.

                Fill each prepared crust with the cheesecake mixture, smoothing the tops with a spatula.

                  Drizzle a small amount of caramel sauce on top of each cheesecake bite.

                    Bake in the oven for an additional 15-18 minutes, or until the filling is set but still slightly jiggles in the center.

                      Allow the bites to cool completely, then refrigerate for at least 2 hours to firm up.

                        Before serving, add a dollop of whipped cream on top and drizzle extra caramel sauce for garnish.

                          Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 mini cheesecakes